Description
With their crispy exterior and fluffy, sweet, and salty filling, these roasted potato croquettes are the perfect side to serve this holiday season!
Ingredients
Scale
- 1 pound Yukon Gold potatoes or russet potatoes, peeled and chopped
- 5 tablespoons extra-virgin olive oil
- 2 scallions, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup panko breadcrumbs
- 1/4 cup canned or fresh cranberries
- Reynolds Wrap® Non-Stick Foil
Instructions
- Place the oven rack in the center and preheat the oven to 450ºF.
- Boil the potatoes until tender and drain well.
- Transfer the potatoes to a bowl and mash. Add 2 tablespoons olive oil, scallions, salt, pepper, and grated parmesan to the mashed potatoes and mix well.
- In a separate bowl, mix the panko breadcrumbs with the remaining 3 tablespoons of olive oil. Stir until all the breadcrumbs are coated.
- Scoop 2 heaping tablespoons of mashed potatoes and form a small pancake in the palm of your hand. Gently push the center of the pancake to create a small dent and place 2-3 cranberries. Fold each side over the cranberries to hide them, and form a mini pancake or croquette.
- Lightly dip in the breadcrumbs and roll to coat all the sides. It’s not necessary to fully coat the croquette – a little panko is enough to add color and texture.
- Line a medium baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
- Place the croquettes on the foil and put in the oven.
- Bake for 30-35 minutes, until golden. Serve.
Notes
Leftovers:
Store the leftovers in airtight storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 croquette
- Calories: 106
- Sugar: 2.8g
- Sodium: 95.4mg
- Fat: 6.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 0.8g
- Protein: 1.8g
- Cholesterol: 1.2mg
